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DTA - Artigos publicados em periódicos especializados arbitrados
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Faculdade de Engenharia de Alimentos
Departamento de Tecnologia de Alimentos
Produções / Artigos publicados em periódicos
Artigos publicados em periódicos especializados arbitrados
Circulação Nacional
1.
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PORTO, B. C.; ROSELAYNE FERRO FURTADO, Roselayne Ferro Furtado; CRISTIANINI, Marcelo; Caracterização de Emulsão de Goma de Cajueiro Modificada Quimicamente para o Microencapsulamento de D-limoneno, 01/2017, Boletim de Pesquisa e Desenvolvimento - Embrapa Informática Agropecuária,Vol. 132, pp.1-2, Campinas, SP, Brasil, 2017
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2.
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MARTINS, B. A.; FERRAZ, Antonio Carlos de O.; SCHMIDT, F.L.; Physical characteristics of baru tree fruit aimed at kernel extraction, 01/2017, Semina (Londrina),Vol. 38, Fac. 4, pp.1865-1873, Londrina, PR, Brasil, 2017
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Circulação Internacional
1.
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CHAVES, K. F.; ARELLANO, Daniel Barrera; RIBEIRO, A. P. B.; Potential application of lipid organogels for food industry, 12/2017, Food Research International,Vol. 105, pp.863-872, Barking, Reino Unido, 2017
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2.
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GODOI, K. R. R.; BASSO, R. C.; MONISE HELEN MASUCHI BUSCATO, Monise Helen Masuchi Buscato; CARDOSO, L. P.; KIECKBUSCH, Theo Guenter; RIBEIRO, A. P. B.; Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat, 12/2017, Grasas y Aceites (Sevilla),Vol. 68, Fac. 4, pp.217-232, Sevilla, Espanha, 2017 *
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3.
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SANTANA, Á. L.; ZABOT, G. L.; OSORIO-TOBÓN, J. F.; JULIO CEZAR FLORES JOHNER, Julio Cezar Flores Johner; COELHO, Alessandra Sanches; SCHMIELE, M.; STEEL, C. J.; MEIRELES, M. A. A.; Starch recovery from turmeric wastes using supercritical technology, 12/2017, Journal of Food Engineering,Vol. 214, pp.266-276, Barking, Reino Unido, 2017 *
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4.
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SEHN, G. A. R.; STEEL, C. J.; Classification of whole wheat flour using a dimensionless number, 11/2017, Journal of Food Science and Technology,Vol. 54, Fac. 12, pp.3827-3836, Mysore, Índia, 2017
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5.
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RENDON, MY; SCHOLZ, M. Brigida dos Santos; BRAGAGNOLO, N.; Is cafestol retained on the paper filter in the preparation of filter coffee?, 10/2017, Food Research International,Vol. 100, pp.798-803, Barking, Reino Unido, 2017
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6.
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FREITAS, M. L. F.; CHISTÉ, R. C.; T.C. POLACHINI, ; L.A.C.Z. SARDELLA, L.A.C.Z. Sardella; ARANHA, C P M Aranha; RIBEIRO, A. P. B.; NICOLETTI, Vania R.; Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil, 10/2017, Grasas y Aceites (Sevilla),Vol. 68, Fac. 4, pp.1-10, Sevilla, Espanha, 2017
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7.
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CRISTIANINI, Marcelo; TRIBST, A.A.L.; LUMA ROSSI RIBEIRO, ; Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme, 10/2017, Innovative Food Science & Emerging Technologies,Vol. 43, pp.60-67, Amsterdam, Reino Unido, 2017
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8.
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MONISE HELEN MASUCHI BUSCATO, Monise Helen Masuchi Buscato; GRIMALDI, Renato; CARDOSO, L. P.; RIBEIRO, A. P. B.; STAHL, M. A.; Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics, 10/2017, Journal of Food Science and Technology,Vol. 54, Fac. 11, pp.3391-3403, Mysore, Índia, 2017 *
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9.
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MOREIRA, D. K. T.; RACT, J. N. R.; RIBEIRO, A. P. B.; MACEDO, G. A.; Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids, 09/2017, Food Research International,Vol. 99, pp.713-719, Barking, Reino Unido, 2017
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10.
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FERNANDES, M. S.; ALVARES, A. C. C.; MANOEL, JOÃO GABRIEL Martins Manoel; ESPER, L. M. R.; KABUKI, D. Y.; KUAYE, Arnaldo Yoshiteru; Formation of multi-species biofilms by Enterococcus faecium , Enterococcus faecalis , and Bacillus cereus isolated from ricotta processing and effectiveness of chemical sanitation procedures, 09/2017, International Dairy Journal,Vol. 72, pp.23-28, Barking, Inglaterra, 2017 *
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11.
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FERNANDES, M. S.; ALVARES, A. C. C.; MANOEL, JOÃO GABRIEL Martins Manoel; ESPER, L. M. R.; KABUKI, D. Y.; KUAYE, Arnaldo Yoshiteru; Formation of multi-species biofilms by Enterococcus faecium, Enterococcus faecalis, and Bacillus cereus isolated from ricotta processing and effectiveness of chemical sanitation procedures, 09/2017, International Dairy Journal,Vol. 72, Fac., pp.23-28, Barking, Inglaterra, 2017 *
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12.
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SEHN, G. A. R.; STEEL, C. J.; Classification of whole wheat flour using a dimensionless number, 09/2017, Journal of Food Science and Technology,Vol. 82, pp.69-70, Mysore, Índia, 2017
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13.
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OLIVEIRA, L. C.; BARROS, Jefferson Henrique; MOLINA ROSELL, Cristina; STEEL, C. J.; Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions, 09/2017, Starke (Weinheim),Vol. 69, Fac. 9-10, pp.1-12, Weinheim, Alemanha, 2017
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14.
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HOMRICH, P. O. B.; MARIUTTI, L. R. B.; BRAGAGNOLO, N.; CERIANI, R.; Solubility behavior of mixtures containing refined soybean oil and low-toxic solvents at different temperatures, 06/2017, Fluid Phase Equilibria,Vol. 442, pp.87-95, Amsterdam, Holanda, 2017 *
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15.
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TEIXEIRA, Andrea Mariana Nunes da Costa; LUZIA, L.A.; SOUZA, Suelen Jorge de; PETRILLI, Aline de Almeida; PONTILHO, Patricia de Moraes; SOUZA, José; SEGURADO, A. A. C.; EFRAIM, P.; PICONE, C. M.; RONDÓ, P.H.C.; The impact of dark chocolate intake on arterial elasticity in individuals with HIV/AIDS undergoing ART: a randomized, double-blind, crossover trial, 06/2017, Food & Function,Vol. 8, Fac. 6, pp.2212-2219, Cambridge, Reino Unido, 2017
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16.
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RAMOS, K. K.; LESSIO, B. C.; MECE, Ana Luisa Baracal; EFRAIM, P.; Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters, 06/2017, Food Science and Biotechnology (Seoul),Vol. 26, Fac. 3, pp.643-651, Surrey, Reino Unido, 2017
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17.
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DA SILVA, TLT; GRIMALDI, Renato; CALLIGARIS, GA, ; CARDOSO, L. P.; GONÇALVES, Lireny Ap.G.; Crystallinity properties and crystallization behavior of chocolate fat blends, 06/2017, Journal of Food Science and Technology,Vol. 54, Fac. 7, pp.1979-1989, Mysore, Índia, 2017 *
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18.
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ROSADO, M. S.; FERNANDES, M. S.; KABUKI, D. Y.; KUAYE, Arnaldo Yoshiteru; Biofilm formation on stainless steel as a function of time and temperature and control through sanitizers, 05/2017, International Dairy Journal,Vol. 68, pp.9-16, Barking, Inglaterra, 2017 *
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19.
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CAETANO, K. A.; CEOTTO, J. M.; RIBEIRO, A. P. B.; MORAIS, F. P. R.; FERRARI, Roseli Aparecida; PACHECO, Maria T. Bertoldo; CAPITANI, C. D.; Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies, 04/2017, Ciência e Tecnologia de Alimentos (Online),Vol. 37, Fac. 2, pp.239-245, Campinas, SP, Brasil, 2017 *
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20.
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MARTINS, L.M.; SANT'ANA, A. S.; M H P FUNGARO, M H P Fungaro; SILVA, J.J.; NASCIMENTO, M. S.; J C FRISVAD, J C Frisvad; M H TAMITAKI, M H Tamitaki; The biodiversity of Aspergillus section Flavi and aflatoxins in the Brazilian peanut production chain, 04/2017, Food Research International,Vol. 94, pp.101-107, Barking, Reino Unido, 2017
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21.
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MIGUEL, MARIA Gabriela da Cruz Pedrozo; LIVIA VIANA DE CASTRO REIS, ; EFRAIM, P.; SANTOS, Cledir; LIMA, N.; ROSANE FREITAS SCHWAN, ; Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate, 04/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 77, Fac., pp.362-369, London, Reino Unido, 2017
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22.
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MOREIRA, Rosângela Maria Moreira; MAURILIO LOPES MARTINS, Maurilio Lopes Martins; LEITE JÚNIOR, B. R. C.; MARTINS, ELIANE MAURÍCIO Furtado Martin; AFONSO MOTA RAMOS, Afonso Mota Ramos; CRISTIANINI, Marcelo; CAMPOS, ANDRÉ NARVAES da Rocha Campos; STRINGHETA, Paulo Cesar; VANESSA RIANI OLMI SILVA, VANESSA RIANI Olmi Silva; WARNENS CANUTO, John Warnens Canuto; OLIVEIRA, Dairo Cabral de Oliveira; PEREIRA, DANIELLE CUNHA de Souza Pereir; Development of a jucara and Uba mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure, 04/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 77, Fac., pp.259-268, London, Reino Unido, 2017
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23.
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RIBEIRO, MARIA CECÍLIA Ribeiro; FERNANDES, M. S.; KUAYE, Arnaldo Yoshiteru; JIMÉNEZ FLORES, Rafael; GIGANTE, Mirna Lucia; Preconditioning of the stainless steel surface affects the adhesion of Bacillus cereus spores, 03/2017, International Dairy Journal,Vol. 66, pp.108-114, Barking, Inglaterra, 2017
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24.
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SCHMIELE, M.; CRISTIANINI, Marcelo; LEITE, T. S.; JESUS, A. L. T.; TRIBST, A.A.L.; High pressure processing (HPP) of pea starch: Effect on the gelatinization properties, 03/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 76, pp.361-369, London, Reino Unido, 2017 *
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25.
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RIBEIRO, M. M. M.; MING, C. C.; SILVESTRE, Isabela M.; GRIMALDI, Renato; GONÇALVES, Lireny Ap.G.; Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil, 02/2017, European Journal of Lipid Science and Technology (Print),Vol. 119, Fac. 2, pp.1-10, Weinheim, Alemanha, 2017
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26.
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CORZZINI, S. C. S.; HELENA D. F. Q. BARROS, Helena D. F. Q. Barros; GRIMALDI, Renato; CABRAL, Fernando Antonio; Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents, 02/2017, Journal of Food Engineering,Vol. 194, Fac., pp.40-45, Barking, Reino Unido, 2017 *
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27.
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DÉBORA PARRA BAPTISTA, Débora Parra Baptista; ARAÚJO, F. D. S.; EBERLIN, M.N.; GIGANTE, Mirna Lucia; A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis, 02/2017, Journal of Food Science,Vol. 82, Fac. 2, pp.386-393, Chicago, IL, Estados Unidos da América, 2017 *
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28.
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HELENA D. F. Q. BARROS, Helena D. F. Q. Barros; GRIMALDI, Renato; CABRAL, Fernando Antonio; Lycopene-rich avocado oil obtained by simultaneous supercritical extraction from avocado pulp and tomato pomace, 02/2017, The Journal of Supercritical Fluids,Vol. 120, pp.1-6, Cincinnati, Estados Unidos da América, 2017 *
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29.
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RODRIGUES POLLONIO, Marise Aparecida; IGNÁCIO, A. K. F.; FUJIMOTO, G.; RIBEIRO, M. C. E.; NOVELLO, D.; EFEITO DA ADIÇÃO DE EXTRATO DE ALECRIM, CHÁ VERDE E ÓLEO DE LINHAÇA SOBRE A ESTABILIDADE OXIDATIVA, PROPRIEDADES FÍSICO-QUÍMICAS E SENSORIAIS DE HAMBÚRGUER BOVINO, 01/2017, Boletim do Centro de Pesquisa e Processamento de Alimentos (Online),Vol. 35, pp.1-1, Curitiba, PR, Brasil, 2017
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30.
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OLIVEIRA, L. C.; LIMA, D. C. N.; M. BAILONI, M. Bailoni; MULLER RISSO, Éder; SCHMIELE, M.; STEEL, C. J.; CHANG, Yoon Kil; Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours, 01/2017, Cereal Chemistry,Vol. 94, Fac. 1, pp.74-81, St. Paul, Estados Unidos da América, 2017
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31.
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SANTANA, Ádina L; OSORIO-TOBÓN, J. F.; TORO, F. P. C.; STEEL, C. J.; MEIRELES, M. A. A.; Partial-hydrothermal hydrolysis is an effective way to recover bioactives from turmeric wastes, 01/2017, Ciência e Tecnologia de Alimentos (Online),Vol. 35, Fac. 2, pp.215-220, Campinas, SP, Brasil, 2017 *
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32.
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TOSATI, Juliano; MESSIAS, V. C.; CARVALHO, P. I. N.; RODRIGUES POLLONIO, Marise Aparecida; MEIRELES, M. A. A.; MONTEIRO, A. R.; Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage, 01/2017, Food and Bioprocess Technology (Print),Vol. 10, Fac. 12, pp.2165-2165, New York, Estados Unidos da América, 2017 *
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33.
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LEITE JÚNIOR, B. R. C.; TRIBST, A.A.L.; CRISTIANINI, Marcelo; Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations, 01/2017, Food Hydrocolloids,Vol. 62, pp.73-82, Amsterdam, Holanda, 2017
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34.
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TRIBST, A.A.L.; RICKEY Y. YADA, RICKEY Y. Yada; CRISTIANINI, Marcelo; LEITE JÚNIOR, B. R. C.; GRANTHAM, NJ; Biophysical evaluation of milk-clotting enzymes processed by high pressure, 01/2017, Food Research International,Vol. 97, pp.116-122, Barking, Reino Unido, 2017 *
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35.
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REBELLATO, A. P.; BUSSI, J.; SILVA, J. G. S.; RALF GREINER, RALF Greiner; STEEL, C. J.; PALLONE, J. A. L.; Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread, 04/2017, Food Research International,Vol. 94, pp.65-71, Barking, Reino Unido, 2017 *
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36.
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CRISTIANINI, Marcelo; PAOLA MARESCA, PAOLA Maresca; GIOVANNA FERRARI, Giovanna Ferrari; LUMA ROSSI RIBEIRO, ; MURAKAMI, Mario Tyago; Effect of dynamic high pressure on functional and structural properties of bovine serum albumin., 01/2017, Food Research International,Vol. 99, pp.748-754, Barking, Reino Unido, 2017
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37.
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JESUS, A. L. T.; LEITE, T. S.; CRISTIANINI, Marcelo; High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase, 01/2017, Food Research International,Vol. 105, pp.853-862, Barking, Reino Unido, 2017 *
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38.
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WILSON R. PINTO JÚNIOR, WILSON R. Pinto Júnior; LEANDRO OLIVEIRA JOAQUIM, ; PATRICIA R. PEREIRA, PATRICIA R. Pereira; CRISTIANINI, Marcelo; EDUARDO M. DEL AGUILA, EDUARDO M. del Aguila; VÂNIA M. FLOSI PASCHOALIN, VÂNIA M. FLOSI Paschoalin; Effect of high isostatic pressure on the peptidase activity and viability of Pseudomonas fragi isolated from a dairy processing plant, 01/2017, International Dairy Journal,Vol. 75, pp.51-55, Barking, Inglaterra, 2017
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39.
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CRISTIANINI, Marcelo; Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk, 01/2017, International Dairy Journal,Vol. 78, pp.36-45, Barking, Inglaterra, 2017 *
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40.
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LEITE, T. S.; AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH), 01/2017, International Journal of Food Properties,Vol. 23, Fac. 3, pp.1-11, New York, Estados Unidos da América, 2017 *
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41.
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FERNANDES, GD; GOMEZ COCA, Raquel B; PÉREZ CAMINO, Maria Del Carmem; MOREDA, W; ARELLANO, Daniel Barrera; Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut, 01/2017, Journal of Chemistry,Vol. 2017, Fac. 5, pp.1-11, New York, Estados Unidos da América, 2017
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42.
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FERNANDES, GD; GOMEZ COCA, Raquel B; PÉREZ CAMINO, Maria Del Carmem; MOREDA, W; ARELLANO, Daniel Barrera; Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut, 01/2017, Journal of Chemistry,Vol. 1, Fac., pp.1-12, New York, Estados Unidos da América, 2017
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43.
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MORAES, I. V. M.; RENATA S. RABELO, ; PEREIRA, Julia A. de L.; HUBINGER, Míriam Dupas; SCHMIDT, F.L.; Concentration of hydroalcoholic extracts of graviola ( Annona muricata L.) pruning waste by ultra and nanofiltration: Recovery of bioactive compounds and prediction of energy consumption, 01/2017, Journal of Cleaner Production,Vol. 174, pp.1412-1421, Oxford, Reino Unido, 2017 *
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44.
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SILVA, A. R. A.; BIOTO, AMANDA SODRÉ Bioto; EFRAIM, P.; QUEIROZ, Guilherme de Castilh; QUEIROZ, Guilherme Castilho; Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers, 01/2017, Journal of Cleaner Production,Vol. 141, pp.11-21, Oxford, Reino Unido, 2017
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45.
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SANTOS, B. A.; CAMPAGNOL, P. C. B.; FAGUNDES, Mariane Bittencourt Fagundes; WAGNER, Roger; RODRIGUES POLLONIO, Marise Aparecida; Adding Blends of NaCl, KCl, and CaCl 2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life, 01/2017, Journal of food quality,Vol. 2017, Fac. 2, pp.1-8, Wastport, Estados Unidos da América, 2017
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46.
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PAGLARINI, Camila de Souza; FURTADO, G. F.; BIACH, João Paulo; VITOR ANDRE SILVA VIDAL, ; MARTINI, S.; FORTE, M. B. S.; LOPES DA CUNHA, Rosiane; RODRIGUES POLLONIO, Marise Aparecida; Functional emulsion gels with potential application in meat products, 01/2017, Journal of Food Engineering,Vol. 222, pp.29-37, Barking, Reino Unido, 2017 *
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47.
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SOARES, B. M. C.; DANTAS, Silvia Tondella; ANJOS, Carlos A. Rodrigues; Corrosion of aluminum for beverage packaging in acidic media containing chlorides and copper ions, 01/2017, Journal of Food Process Engineering,Vol. 50, Fac. 5, Westport, Estados Unidos da América, 2017
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48.
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PAGLARINI, Camila de Souza; QUEIRÓS, M. S.; TUYAMA, S. S.; SILVA, A. C. V.; CHANG, Yoon Kil; STEEL, C. J.; Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes, 01/2017, Journal of Food Science and Technology,Vol. 55, pp.164-172, Mysore, Índia, 2017
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49.
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G. PEREIRA, Gustavo; PEREIRA, G. G.; GARCIA, R. K. A.; FERREIRA, LL; ARELLANO, Daniel Barrera; Soybean and Soybean/Beef-Tallow Biodiesel: A Comparative Study on Oxidative Degradation During Long-Term Storage, 01/2017, Journal of the American Oil Chemists' Society,Vol. 94, Fac. 4, pp.587-593, Champaign, Estados Unidos da América, 2017
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50.
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OLIVEIRA, L. C.; SCHMIELE, M.; STEEL, C. J.; Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture, 01/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 75, pp.261-270, London, Reino Unido, 2017
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51.
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SCHMIELE, M.; FELISBERTO, M. H. F.; CLERICI, M. T. P. S.; CHANG, Yoon Kil; Mixolab for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production, 01/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 76, pp.259-269, London, Reino Unido, 2017
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52.
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LOPES DA CUNHA, Rosiane; STEEL, C. J.; ORTOLAN, Fernanda; CORREA, Gabriela Paiva; Rheological properties of vital wheat glutens with water or sodium chloride, 01/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 79, pp.647-654, London, Reino Unido, 2017 *
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53.
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LEITE JÚNIOR, B. R. C.; TRIBST, A.A.L.; CRISTIANINI, Marcelo; The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics, 01/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 76, pp.351-360, London, Reino Unido, 2017
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54.
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FELISBERTO, M. H. F.; BERALDO, A. L.; CLERICI, M. T. P. S.; BERALDO, Antonio Ludovico; Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications, 01/2017, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 76, pp.230-235, London, Reino Unido, 2017 *
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55.
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CRISTIANINI, Marcelo; LUMA ROSSI RIBEIRO, ; TRIBST, A.A.L.; LEITE JÚNIOR, B. R. C.; Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese., 01/2017, LWT - Food Science and Technology,Vol. 1, pp.1-4, London, Reino Unido, 2017 *
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56.
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MORO, Thaísa de Menezes Alves Moro; CELEGATTI, C. M.; PEREIRA, A. P. A.; LOPES, A. S.; BARBIN, D. F.; PASTORE, Glaucia Maria; CLERICI, M. T. P. S.; Use of burdock root flour as a prebiotic ingredient in cookies, 01/2017, LWT - Food Science and Technology,Vol. 27, pp.1-1, London, Reino Unido, 2017 *
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57.
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ESMERINO, EA; V.A.S. VIDAL, ; CRUZ, A. G.; NAKAMURA, C.; ESMERINO, E. A.; BOLINI, Helena Maria Andre; CRUZ, A. G.; RODRIGUES POLLONIO, Marise Aparecida; Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel, 01/2017, Meat Science,Vol. 131, pp.90-92, Barking, Reino Unido, 2017 *
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58.
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NÓBREGA, L. M. M.; CLERICI, M. T. P. S.; OLAVARRIETA, A. J. A.; ALVAREZ, T. M.; GABRIELA FELIX PERSINOTI, Gabriela Felix Persinoti; CAIRO, J. P. L. F.; SQUINA, F.M.; MOREIRA, E.A.; PAIXÃO, D. A. A.; LEONARDO, A.M. C.; SILVA, V X; Food Storage by the Savanna Termite Cornitermes cumulans (Syntermitinae): a Strategy to Improve Hemicellulose Digestibility?, 01/2017, Microbial Ecology,Vol. 12, pp.168-174, New York, Estados Unidos da América, 2017
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59.
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DANIELLE ULBRICHT SALOMÃO, DANIELLE ULBRICHT SALOMÃO; AMANDA RIOS FERREIRA, Amanda Rios Ferreira; NEVES, Elisa Cristina Andrade Neves; ROCCO, LUIZ AMADEU CAMPEDELLI MOREIRA; BARBIN, D. F.; CLERICI, M. T. P. S.; BATATAS CHIPS: CARACTERÍSTICAS DE EMBALAGEM, TECNOLÓGICAS E DE IMAGEM, 01/2017, Revista de Agrotecnologia,Vol. 8, Fac. 2, pp.61-70, Anápolis, GO, Brasil, 2017 *
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* Esta produção está associada também a outros órgãos
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